Best 3 Smoky Barbecue Chili Recipes

**Smoky Barbecue Chili: A Flavorful Fusion of Classic Comfort and Bold BBQ Twists**

Indulge in a tantalizing culinary journey with our smoky barbecue chili, a delectable dish that harmoniously blends the comforting warmth of classic chili with the smoky, savory allure of barbecue. This symphony of flavors will ignite your taste buds, leaving you craving more with every bite. Our carefully curated collection of recipes offers a diverse range of options, catering to various dietary preferences and culinary inclinations. Whether you prefer a traditional beef chili, a vegetarian delight, or a unique turkey chili variation, we have a recipe that will surely satisfy your cravings. Embark on this culinary adventure and discover the perfect smoky barbecue chili that will become a staple in your kitchen.

Here are our top 3 tried and tested recipes!

LITTLE SMOKIES

Little Smokies image

Great for parties and entertaining! Serve with toothpicks.

Provided by jrh05

Categories Appetizers and Snacks Meat and Poultry

Time 2h10m

Yield 16

Number Of Ingredients 6

Ingredients

1 (18 ounce) bottle barbeque sauce
1 cup packed brown sugar
½ cup ketchup
1 tablespoon Worcestershire sauce
⅓ cup chopped onion
2 (16 ounce) packages little wieners

Steps:

Stir together barbecue sauce, brown sugar, ketchup, Worcestershire sauce, onion, and wieners in the bowl of a slow cooker. Cook on LOW for 2 hours, or until ready to serve.

Nutrition Facts : Calories 285.4 calories, Carbohydrate 28.6 g, Cholesterol 31.2 mg, Fat 16.4 g, Fiber 0.3 g, Protein 6.4 g, SaturatedFat 6.3 g, Sodium 1040.1 mg, Sugar 24.4 g

SMOKY BARBECUE CHILI

Smoky Barbecue Chili image

Make and share this Smoky Barbecue Chili recipe from Food.com.

Provided by rickoholic83

Categories Pork

Time 2h25m

Yield 8 serving(s)

Number Of Ingredients 19

Ingredients

cooking spray
2 cups yellow onions, chopped
6 garlic cloves, coarsely chopped
2 -3 pasilla chiles, stemmed and seeded
2 -3 new mexican dried red chilies, stemmed and seeded (Can substitute a mixture of jalapeno and Anaheim chiles)
2 chipotle chiles in adobo, seeded and chopped
2 cups chicken broth
1 tablespoon canola oil, divided
1 1/4 lbs top round beef, trimmed and cut into 1/2-inch pieces
1 1/4 lbs boneless pork loin, trimmed and cut into 1/2-inch pieces
1 3/4 cups tomato puree
1/2 cup water
2 tablespoons dark brown sugar
2 tablespoons cider vinegar
1 tablespoon honey mustard
1 tablespoon Worcestershire sauce
1 tablespoon molasses
1/2 teaspoon salt
2 (15 ounce) cans pinto beans, rinsed and drained

Steps:

Heat a large nonstick skillet over medium-high heat.
Coat pan with cooking spray.
Add onions and garlic to pan; saute 5 minutes. Add chiles; cook 2 minutes. Add broth and bring to a boil.
Cover, reduce heat and simmer 20 minutes or until chiles are tender. Cool slightly.
Place half of the chile mixture in a blender.
Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid spills). Blend until smooth.
Pour into a medium bowl and repeat procedure with remaining chile mixture.
Heat 1 1/2 tsp oil in a Dutch oven over medium-high heat. Add beef and cook 7 minutes or until browned. Remove from pan.
Heat remaining 1 1/2 tsp oil in pan. Add pork and cook 7 minutes or until browned.
Add chile mixture and beef to pan.
Stir in tomato puree and remaining ingredients except beans; bring to a boil.
Partially cover, reduce heat and simmer 1 hour or until tender, stirring occasionally.
Stir in beans; cook 15 minutes.
Garnish with sour cream and chopped green onions, if desired.

BROOKLYN CHILI BURGERS WITH SMOKY BARBECUE SAUCE WITH OIL AND VINEGAR SLAW

Brooklyn Chili Burgers with Smoky Barbecue Sauce with Oil and Vinegar Slaw image

Provided by Rachael Ray : Food Network

Time 36m

Yield 12 sliders, serves 6

Number Of Ingredients 26

Ingredients

1 cup ketchup
2 large garlic cloves, finely chopped
2 tablespoons dark brown sugar
2 tablespoons dark amber maple syrup
2 tablespoons Worcestershire sauce
1 1/2 tablespoons cider vinegar
1 teaspoon smoked sweet paprika, 1/3 palmful
Coarsely ground black pepper
3 tablespoons cider vinegar
2 tablespoons honey or agave
3 tablespoons vegetable oil
Celery salt and freshly ground black pepper
1/2 pound shredded cabbage slaw salad mix with carrot and purple cabbage
1/2 small red onion, very thinly sliced
2 pounds ground sirloin
1/4 cup grated onion
Montreal steak seasoning (recommended: McCormick) or coarse salt and black pepper
1/4 cup Worcestershire sauce
1 teaspoon dried marjoram or Mexican oregano, 1/3 palmful
1 teaspoon dried thyme
2 tablespoons ancho chili powder, a palmful,
1/2 cup beer (recommended: Brooklyn Ale)
Vegetable oil or olive oil, for drizzling
Sliced yellow sharp Cheddar, optional
Good quality jarred refrigerated pickle slices
12 slider rolls or brioche rolls (recommended: Pepperidge Farm)

Steps:

Put all the ingredients for the barbecue sauce in small pot and cook over medium-low heat until the sauce thickens and the flavors combine, about for 20 minutes.
Whisk together the vinegar, honey and oil, in a medium bowl. Stir in the celery salt and black pepper, to taste. Add the slaw mix and onions and toss together. Let the salad wilt up to 10 to 15 minutes.
Preheat a grill or griddle to medium.
Put the meat in a bowl with the grated onion and season with steak seasoning or salt and pepper, to taste. In a small bowl combine the Worcestershire with the herbs, chili powder and beer. Pour the herb mixture over the meat and mix thoroughly. Form the meat mixture into 12 sliders and drizzle with vegetable oil or olive oil. Put the burgers on the grill or griddle and cook for a few minutes on each side. Baste the burgers liberally with barbecue sauce. Top the burgers with Cheddar and let it melt, if you prefer cheese burgers.
Serve the burgers on slider rolls topped with pickle slices and the slaw.

Tips:

Use a variety of beans. This will give your chili a more complex flavor and texture. Some good choices include kidney beans, black beans, pinto beans, and chickpeas.
Don't be afraid to experiment with different spices. Chili is a great dish to experiment with different flavors. Some good options include cumin, chili powder, paprika, and cayenne pepper.
Let your chili simmer for a long time. This will allow the flavors to meld and develop. The longer you simmer your chili, the better it will taste.
Serve your chili with your favorite toppings. Some good options include shredded cheese, sour cream, diced onions, and jalapeños.

Conclusion:

Smoky barbecue chili is a delicious and easy-to-make dish that is perfect for a weeknight meal or a party. With its smoky, savory flavor and hearty texture, this chili is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and satisfying meal, give this smoky barbecue chili a try. You won't be disappointed.